Chicken enchilada bake

By Hope Malau
22 September 2015

Get a cheesy meal with easy-to-find ingredients, that’s ready in under 30 minutes on the table.

Serves: 6

Preparation: 10 min

Baking: 20 min

1 kg whole chicken, cooked and flaked

4 sprigs spring onion, chopped

2 red chillies, chopped

410 g tin red kidney beans, drained

300 g Cheddar cheese, grated

400 g jar pasta sauce

6 mini tortillas

100 g mozzarella cheese, grated

Preheat the oven to 180 °C

1 In a large bowl, mix the chicken, onion, chillies, beans, half Cheddar cheese and half the sauce together until well combined.

2 Fill each tortilla with a spoonful of the chicken mixture. Roll the tortillas and place seam side down in a casserole dish. Pour the remaining sauce over, sprinkle the remaining Cheddar cheese and mozzarella over and bake for 20 minutes or until golden brown. Cut into squares and serve with a salad.

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